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Ingredients
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½ cup water
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¼ cup chicken broth
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1 teaspoon minced garlic
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½ cup pearl (Israeli) couscous
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1 cup canned chickpeas (garbanzo beans), rinsed and drained
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¼ cup chopped sun-dried tomatoes
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¼ cup sliced Kalamata olives
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2 tablespoons crumbled feta cheese
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1 tablespoon white wine vinegar
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1 ½ teaspoons lemon juice
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1 teaspoon dried oregano
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½ teaspoon ground black pepper
Directions
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Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
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Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
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To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.
Nutrition Facts (per serving)
254 | Calories |
6g | Fat |
42g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 254 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 2g | 8% |
Cholesterol 6mg | 2% |
Sodium 592mg | 26% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 6g | 21% |
Total Sugars 2g | |
Protein 9g | 18% |
Vitamin C 7mg | 7% |
Calcium 84mg | 6% |
Iron 2mg | 12% |
Potassium 357mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.